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Butternut Squash Soup
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings:
4
Ingredients
2
slices
bacon
2
Tablespoon
butter
1/2
onion
chopped
1
leek
chopped
1
garlic clove
minced
1
butternut squash
seeded, peeled and cubed
2
apples
chopped
2
cups
broth
chicken or veggie
1/2
cup
Greek yogurt
1/2
cup
cream cheese
3
teaspoon
chili powder
2
teaspoon
salt
Instructions
Cook bacon, crumble and reserve.
2 slices bacon
Sautee onion, leek and garlic in butter for 10 minutes. (You could sautee them in the bacon grease, but since my daughter is vegetarian I used butter)
1/2 onion,
1 leek,
1 garlic clove,
2 Tablespoon butter
Add squash, apple, broth and 1/2 c. water. Cover and simmer for 15 minutes.
1 butternut squash,
2 apples,
2 cups broth
Puree in a blender until soup is smooth. Then add in yogurt, cream cheese and spices and cook on low heat until smooth. Don't let it boil.
1/2 cup Greek yogurt,
1/2 cup cream cheese,
3 teaspoon chili powder,
2 teaspoon salt
Top with crumbled bacon.
Nutrition
Calories:
373
kcal
|
Carbohydrates:
44
g
|
Protein:
9
g
|
Fat:
21
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.2
g
|
Cholesterol:
52
mg
|
Sodium:
1887
mg
|
Potassium:
946
mg
|
Fiber:
7
g
|
Sugar:
18
g
|
Vitamin A:
21608
IU
|
Vitamin C:
47
mg
|
Calcium:
176
mg
|
Iron:
2
mg
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